Simple tofu soup. Easy and Delicious Tofu Recipes Easy and Delicious Tofu Recipes. Cube it, add some soy sauce, and mix gently until the soy sauce is fully absorbed. Brown the tofu in a little olive oil before adding the vegetables and broth.
On the weekend, I tried making this vegetable tofu soup which is vegetarian and very easy to make. It consists two of my favorite ingredients, enoki mushroom and tofu. Add bean sprouts, soy sauce, tofu, parsley, and sesame oil to the soup. You can have Simple tofu soup using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Simple tofu soup
- You need of Tofu.
- You need 1 of chopped spring onion.
- Prepare 1 tsp of black pepper.
- It's 500 ml of water.
- It's 1 tsp of salt.
- It's 1 tsp of buillon powder.
While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Stir in the Korean chile powder and ground beef.
Simple tofu soup instructions
- Cut the tofu into small cubical shape you like.
- Boil the water then add salt, buillon powder, black pepper and tofu then add chopped spring onion. Wait until the tofu is floating.
Cook and stir until the beef is crumbly, evenly browned, and no longer pink. This easy recipe is great for "tofu beginners." For best results, cut the tofu block in half and wrap well in a terrycloth kitchen towel. Let it sit in the fridge for at least an hour so the towel absorbs excess water. Serve this with Chinese soup and egg rolls for a complete meal. — Autumn SinClaire, Gold Beach, Oregon This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables — thinly sliced asparagus could easily be thinly sliced turnips or radishes — and whatever tofu you have access to If tofu isn't your thing, this soup would also be a great place to add any leftover chicken to warm through or shrimp to cook in the broth The lemon at the end will breathe a lot. This Asian flavored Cilantro Tofu Soup is a healthy and lip smacking clear soup.
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